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Cake baking’s never been a success for me but I wanted to give it another try. Banana cake or muffins are on my list of stuff to do. I love Nigel Slater’s recipes, watching all his Simple Dinners on BBC and this is one of his recipes – Black Banana Cake. I downloaded this recipe a year ago and especially since trying Sha (a friend of mine)’s and getting a recipe from my sister, I wanted to make it even more. I’ve got 3 very ripe bananas sitting on the worktop in the kitchen and now’s a good time to use them.. 🙂

Ingredients:

  • 175g unsalted butter, softened
  • 175 sugar  (half light muscovado, half golden caster)  (I used 160g sugarcane sugar)
  • 75g hazelnuts  (didn’t have so much in stock, so used 75g mixed hazelnuts, brazilnuts & walnuts)
  • 2 free-range eggs
  • 175 self-raising flour
  • 250g or 2 large very ripe bananas, peeled and chopped into small pieces
  • drop vanilla extract
  • 175g good quaity dark or milk chocolate chips
  • a little extra sugarcane sugar

Preparation:

  1. Preheat oven to 170C. Line base and sides of a 20cmx12cm loaf tin with baking parchment.
  2. Beat butter and sugars till light and and coffee-coloured, which is best achieved in a food mixer.
  3. Toast hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely.
  4. Slowly add eggs to butter and sugar mixture, then mix in toasted ground hazelnuts and self-raising flour.
  5. Gently fold vanilla extract, chopped bananas and chocolate chips into cake mixture, turning gently and taking care not to overmix.
  6. Scoop cake batter into prepared loaf tin. Dust with a little demerara sugar. Bake for between 60-70 mins, covering cake with foil if top starts to darken too quickly.
  7. Once ready, remove cake from oven and let it cool totally before cutting cake into slices.

 

I do like it.. It tastes great and I was at last successful in baking a cake.. 🙂



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